Pan-Fried Pork Chops with Cranberry Chutney
Pork is good for you!
These pork chops are thick-cut and juicy, cooked to a perfect golden brown, with a sweet and sharp cranberry chutney that brings the entire dish together in a delicious melding of flavors and textures.
Pan-Fried Pork Chops are a super easy and delicious dinner to make, and you will want quality pork. I got these bone-in pork chops from Circle B Ranch Pork and they are so thick and juicy. Pork can be hit-or-miss for me, but the the texture and flavor of these pork chops were absolutely perfect.
Try my Sweet and Spicy Pork Chops as well for another easy pork dinner!
This is such an easy meal to make and it will feel like restaurant quality!
4 - Bone-in pork chops
2 Cups - Italian Breadcrumbs
3 - Eggs
1 cup - Milk
1 cup Flour / mixed with 1 tsp each of salt and pepper
1 tbsp - Butter
1 tbsp - Olive Oil
Salt & Pepper
1 -10 oz jar - Marina's Cranberry Chutney
Preheat oven to 350
Prepare pork chops by patting them dry with a paper towel.
Take 3 shallow bowls. Fill one with flour mixture, the next with milk and eggs whisked together, and the third with the breadcrumbs.
Dredge pork chops in flour mixture, then in milk and egg mixture, then in the breadcrumbs. Gently press the breadcrumbs into the pork chops, to make sure they stick. Repeat with all pork chops.
Melt butter in a heavy bottomed saucepan on medium high heat. Once butter is melted, add the olive oil.
Cook the pork chops for 2 minutes on one side, then flip and cook for another 2 minutes. Do this with 2 pork chops at a time - you do not want to overcrowd the pan.
Once each pork chop is golden brown, place them on a baking sheet, and bake for 15 minutes.
While pork is baking, warm the cranberry chutney in a small non-stick saucepan over low heat.
Our friends over at Garlic Wars created this delicious meal! We really appreciate them sharing with us and hope you will check them out!